5 tablespoons margarine or butter
Combine GRAHAM CRACKER crumbs and sugar. Using fork, work in soft butter; blend until crumbly. Press firmly to sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 7 minutes at 375° F.
PUMPKIN CHIFFON PIE
(Yield: 9″ Pie)
1 9″ GINGER WALNUT CRUST
¾ cup cooked pumpkin
2 eggs, separated
⅓ cup sugar
⅓ cup milk
¼ teaspoon nutmeg